Ingredients:
- For the Rajma Mix:
- Rajma (red kidney beans) 500 gm
- Salt to taste
- Chopped garlic 5 cloves
- Chopped ginger 1/2 tsp
- Green chilly 1 whole
- For the Tempering:
- Oil 2 Tbsp
- Cumin seeds 1/2 tbsp
- Cloves 1/2 tbsp
- Black cardamom 2
- Chopped onion 1
- Garlic (chopped) 5 cloves
- Chopped ginger 1 tsp
- Turmeric powder 1/2 tsp
- Red chilli powder 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Salt 1/2 tsp
- Chopped tomatoes 2
- Sugar A pinch
- Coriander leaves few
- Finely chopped green chilly 1
- Butter 1 tbsp
- Curd 3 tbsp
- Lemon juice of 1/2 lemon
Method:
- Soak the rajma overnight and pressure-cook it.
- In a pan, mix the cooked rajma, 2 cups water, chopped garlic, chopped ginger, whole green chilli and little bit of salt for taste. Let it boil.
- While the rajma is boiling, heat some oil in another pan. Add to this cumin seeds, cloves and black cardamom.
- Sauté, crackle and fry these spices to release their flavors.
- Now add the chopped onion.
- Sauté till the onions turn brownish. Add to this the chopped ginger and chopped garlic. Sauté them all together.
- Now add the turmeric powder, red chilli powder, coriander powder, cumin powder, and little salt for taste. Add a little bit of water.
- When the water is dry add the tomatoes.
- Add a pinch of sugar. Mix the onions, tomatoes, and spices well.
- Now add the green chillies and some coriander leaves.
- Add this spice mix to the pan in which the rajma was boiling. Now add butter and curd. Squeeze half a lemon.
- Simmer for about 10-15 minutes. Serve hot with rice.